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Cajun-Spiced Red Snapper
Serves 4
- 45- to 6-oz (150- to 175-g) red snapper fillets
- 2 tbsp butter
- cilantro butter and watercress sprigs to serve
CAJUN SPICE MIXTURE
- 2-3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion salt
- 1 tsp ground curnin
- 1 tsp mild chili powder
- 1/2 tsp dried oregano
- 1/4 tsp each black and cayenne pepper
STEPS :
- Make the Cajun spice mixture: combine the flour, garlic powder, paprika, onion salt,
cumin, chili powder, oregano, and black and cayenne peppers. Rub over the red snapper
fillets, cover, and marinate in the refrigerator for at least 30 minutes.
- Melt the butter in a large skillet, add the snapper fillets, and cook gently for
2-3 minutes on each side, until the fish is opaque and the flesh flakes easily.
- Top the fillets with pats of cilantro butter, garnish with watercress sprigs, and
serve immediately.
Snapper and spice
Cajun spices bring out the best in snapper, a pinkish redfishfound in tropical waters.
The fish has a large head, plurnp body, and firm, rnoist flesh. Cajun spice rnixes
often feature garlic powder - its pungent flavor adds a distinctive note.
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